1. Cut each cake layer horizontally in half.
2. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup coconut.
3. Place 1 cake layer on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into Cool Whip; spread over top of cake. Refrigerate 1 hour.
Size Wise: At 16 servings, this is a good dessert to serve at a large gathering.
Substitute: Prepare using Jell-O Vanilla Instant Pudding.